Roasted Kabocha Squash with Kale

Adapted from cooklocal.com

INGREDIENTS

• 1 small kabocha squash
• 1 bunch kale or spinach, rinsed well and chopped
• 2 shallots, minced
• Vegetable oil (olive or canola)
• 3 tablespoons balsamic vinegar
• ½ teaspoon salt, plus more to taste
• 2 cloves of garlic, minced
• Butter (optional)

PREPARATION

1. Preheat oven to 425 °F.
2. Wash kabocha squash, cut in half and scoop out seeds. (Note: seeds may be reserved and roasted later.)
3. Cut squash into 1-inch chunks, leaving the skin on.
4. Mix squash with balsamic vinegar, 2 tablespoons vegetable oil, and salt.
5. Roast squash for around 30 minutes or until tender, stirring occasionally, then remove from oven and set aside.
6. Meanwhile, lightly coat the bottom of a small sauté pan with oil or butter, heat to medium, and sauté the shallots, stirring occasionally until lightly browned and slightly crispy (about 15 minutes).
7. Remove shallots with a slotted spoon and drain on a paper towel.
8. Lightly coat the bottom of a large pan with oil, and sauté garlic over medium heat for 2 minutes, or until very fragrant and starting to color.
9. Add chopped greens in small batches, stirring constantly, until they start to wilt and turn bright green.
10. Add roasted squash to the greens, mix, and serve, topped with the caramelized shallots.

Serves 4. Prep time, 15 minutes; cook time, approximately 30 minutes.

Cook’s note: Butter (or a butter-oil combo) works better for caramelizing the shallots, but use just oil to keep the dish vegan.